Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mirza ghasemi (persian style eggplant dip). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Mirza Ghasemi - Persian Eggplant Dip. A classic presentation from the Northern region of Iran, this dish is very simple to make and versatile as well. Azita Bina-Seibel of Beacon Hill's Lala.
Mirza Ghasemi (Persian Style Eggplant Dip) is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mirza Ghasemi (Persian Style Eggplant Dip) is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have mirza ghasemi (persian style eggplant dip) using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mirza Ghasemi (Persian Style Eggplant Dip):
- Take 1 large eggplant
- Take 1-2 onions, chopped
- Take 1 tbsp. chopped garlic
- Take 1-2 tomatoes, chopped
- Get 1 tbsp. tomato paste
- Make ready 2-3 tbsp. olive oil
- Prepare 1-2 bay leaves
- Take 1 inch cinnamon stick
- Make ready to taste salt
- Make ready 1/2 tsp. turmeric powder
- Prepare 1/2 tsp. cumin powder
- Prepare 1 tsp. red chilli flakes
- Prepare 1 tsp. lime juice
- Get 2-3 eggs
- Make ready 1 tbsp. coriander / parsley leaves, chopped
The quintessential Persian grilled Eggplant dish from the Northern province. Mirza Ghasemi is a great starter dip with Pita bread. The list is endless and then a girl has to go and fall in love at first bite with Mirza Ghasemi. It happened one night in a quaint little Persian restaurant.
Instructions to make Mirza Ghasemi (Persian Style Eggplant Dip):
- Slit the eggplant into half, but let it remain intact. Brush with some oil and roast on an open flame till it is charred all over. Cool and peel the skin off. Mash well and keep aside.
- Heat oil in a pan and add the bay leaves and cinnamon, followed by the garlic. Saute till it changes colour. Add the onion and continue to stir fry till light brown in colour.
- Add the chopped tomatoes, tomato paste and all the dry spices. Saute on a low flame till dry. Add the mashed eggplant and saute for 2-3 minutes.
- Make 2-3 cavities (depending on the number of eggs). Break the eggs in it and cook, covered till it sets.
- Switch off the flame and add the lime juice. Garnish with coriander leaves and serve as a side dish / dip with any grilled meat or flat bread.
Mirza Ghasemi is a typical Persian dish made with a base of eggplant, tomato, garlic, and turmeric. This version with the egg on top, instead of mixed with In some countries, Mirza Ghasemi is known as Iranian eggplant sauce and is usually served with some typical flatbread along with other sauces. With this Iranian Persian Mirza Ghasemi Eggplant Recipe, we get more international here. This recipe comes from the north of Iran, from the Caspian sea. Usually, the original Iranian Persian Eggplant Recipe Mirza Ghasemi, often includes eggs.
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